John Myers
Nut Muffins Spread with Apricot Jam
The perfect nut muffins spread with apricot jam recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 200 g Sugar
- 4 Eggs size M
- 200 g Ground hazelnuts
- 200 g Flour
- 1 Pck Baking powder
- 1 Pck Vanilla sugar
- 150 ml Multivitamin juice
- 25 g Orange peel (Edeka)
- 18 Paper baking cases
- 4 tablespoon Apricot jam
- Whisk the butter with the sugar until frothy. Stir in the eggs one at a time. Strain in the ground hazelnuts, stir. Mix in the multivitamin juice, orange peel and vanilla sugar. Then mix the flour with the baking powder and slowly work it into the mass.
- Put the paper cases in a muffin baking sheet and put 2 tablespoons of batter into each case. With hot air: 160 degrees approx. 20-25 baking. When they are light brown they are done.
- Warm up 4-5 tablespoons of apricot jam and use a brush to spread over the warm nut muffins. Let it cool down and enjoy ….. TIP: You can easily make the sugared orange peel yourself. Grate organic oranges and mix with sugar. Let them steep for 1 day.
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